Wet first, then dry. I use a dough hook to mix in my Kitchen Aid (tm)Let sit for as long as you can (overnight is best, but this dough is good fresh as well)Punch down and roll out.Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.

I've also been using Naan from Costco to make quick mini pizzas and they come out great....now I need a good recipe for naan.

Wet first, then dry. I use a dough hook to mix in my Kitchen Aid (tm)Let sit for as long as you can (overnight is best, but this dough is good fresh as well)Punch down and roll out.Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.

I've also been using Naan from Costco to make quick mini pizzas and they come out great....now I need a good recipe for naan.

Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

One thing to remember you guys is that the typical round pie except for chicago-style will cook better if you don't place toppings in the center. So you don't want to heap them into a mound but have an even distribution of toppings and cheese and leave less in the middle. The heat will move quicker to the center and it will bake evenly, and all the cheese and toppings will be perfectly cooked. Furthermore, you'll be less likely to end up with the entire top layer avalanching off the slice and into your lap or frying your chin. And the middle of a round pie is usually destroyed by the cutting process anyway so it makes sense not to have a bunch of precious toppings there.

I have over 10 years experience in the pizza biz and wouldn't steer ya wrong on this. A misspent youth has to be worth something.

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

I use regular old flour having mastered the jiggle required to break the pie loose from the peel. However, parchment paper can produce a mighty fine pizza. It just bugs me that it's only rated to 420*... What does that mean?

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

I used to use flour under the pie and keep shaking the peel until I had made the pie and it was in the oven.I found that when using a wet dough like I like to use, it made the bottom of the pie too floury and dry.

Using the parchment paper eliminates that and with the OO in the dough makes the crust brown nice and still be flexable. The paper will turn very brown and really you only need to leave it there long enough to firm up the bottom of the crust, and then you can slide the paper out from under the pie. I do my pies on a stone on an electric oven at 500f.